The Library of FragrancePina Colada Roll On Pure Perfume Oil 8.8ml

The Library of FragrancePina Colada Roll On Pure Perfume Oil 8.8ml

In 1950's Puerto Rico, Don Ramon Lopez-Irazzy developed a delicious homogenized cream made from coconut. The product became known as Coco Lopez and was used for tropical dishes and desserts.

In 1957, Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice, in a blender, to create this famous drink. Victor Bergon, of Trader Vic's, borrowed Marrero's recipe and called it the Bahia.

To make a great Piña Colada, the trick is to use both light and dark rum, a dash of bitters and a little double cream. Our Piña Colada fragrance is a luscious mixture of Cream of Coconut, Fresh Pineapple and Light Rum, blended to a perfect balance of sweetness and richness.

Did you know that The Library of Fragrance Roll On Pure Perfume Oils can be layered to create scents that are unique to you? Mix and match any two, or more, to create combinations for every mood and occasion. To layer our Roll On Pure Perfume Oils, apply a 'swirl' of each oil to a different area of the wrist (so you avoid getting different oils on the rollerball applicator of each fragrance), then gently rub your wrists together to blend the oils. You may also then use your wrists to apply the oils to your neck, décolletage - or wherever you desire. Here are some suggestions to try with Pina Colada:

In 1950's Puerto Rico, Don Ramon Lopez-Irazzy developed a delicious homogenized cream made from coconut. The product became known as Coco Lopez and was used for tropical dishes and desserts.

In 1957, Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice, in a blender, to create this famous drink. Victor Bergon, of Trader Vic's, borrowed Marrero's recipe and called it the Bahia.

To make a great Piña Colada, the trick is to use both light and dark rum, a dash of bitters and a little double cream. Our Piña Colada fragrance is a luscious mixture of Cream of Coconut, Fresh Pineapple and Light Rum, blended to a perfect balance of sweetness and richness.

Did you know that The Library of Fragrance Roll On Pure Perfume Oils can be layered to create scents that are unique to you? Mix and match any two, or more, to create combinations for every mood and occasion. To layer our Roll On Pure Perfume Oils, apply a 'swirl' of each oil to a different area of the wrist (so you avoid getting different oils on the rollerball applicator of each fragrance), then gently rub your wrists together to blend the oils. You may also then use your wrists to apply the oils to your neck, décolletage - or wherever you desire. Here are some suggestions to try with Pina Colada:

In 1950's Puerto Rico, Don Ramon Lopez-Irazzy developed a delicious homogenized cream made from coconut. The product became known as Coco Lopez and was used for tropical dishes and desserts.

In 1957, Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice, in a blender, to create this famous drink. Victor Bergon, of Trader Vic's, borrowed Marrero's recipe and called it the Bahia.

To make a great Piña Colada, the trick is to use both light and dark rum, a dash of bitters and a little double cream. Our Piña Colada fragrance is a luscious mixture of Cream of Coconut, Fresh Pineapple and Light Rum, blended to a perfect balance of sweetness and richness.

Did you know that The Library of Fragrance Roll On Pure Perfume Oils can be layered to create scents that are unique to you? Mix and match any two, or more, to create combinations for every mood and occasion. To layer our Roll On Pure Perfume Oils, apply a 'swirl' of each oil to a different area of the wrist (so you avoid getting different oils on the rollerball applicator of each fragrance), then gently rub your wrists together to blend the oils. You may also then use your wrists to apply the oils to your neck, décolletage - or wherever you desire. Here are some suggestions to try with Pina Colada: